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瓜尔豆胶

    
AR

Guar gum

源叶
S30550 一键复制产品信息
9000-30-0
MFCD00131250
瓜尔胶;瓜儿豆胶;古耳胶;瓜胶
货号 规格 价格 上海 北京 武汉 南京 购买数量
S30550-500g
AR ¥65.00 >10 1 - 7
S30550-25kg
AR ¥3000.00 8 - - -
产品介绍 参考文献(59篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

瓜儿胶,由豆科植物瓜儿豆(Cyamopsis tetragonolobus)的胚乳经碾磨加工而成。为大分子天然亲水胶体, 主要由半乳糖和甘露糖聚合而成;属于天然半乳甘露聚糖,几乎无味。能溶于冷水或热水中形成溶胶,天然溶液 pH在 6-8之间;

外观: 类白色粉末
储存条件: RT
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(59篇)

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[IF=7.7] Li Wan et al."Synthesis and evaluation of anionic guar gum derivatives as dual-function inhibitors for methane hydrate formation and metal corrosion in oil and gas pipelines."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:142750 40. [IF=4.5] Jing Li et al."Guar gum enhanced sustained release and therapy effects of tilmicosin-loaded sodium alginate gelatin nanogels against porcine pleuropneumonia."JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY.2024 Aug;:106081 39. [IF=5.3] Xintao Liao et al."Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil."JOURNAL OF FOOD ENGINEERING.2025 Feb;387:112304 38. [IF=7.7] Zhuorui Li et al."Dietary starch structure modulates nitrogen metabolism in laying hens via modifying glucose release rate."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;279:135554 37. [IF=8.5] Yabo Dong et al."Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management."FOOD CHEMISTRY.2025 Jan;463:141145 36. [IF=6.5] Yaxue Hu et al."Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin."Food Chemistry-X.2024 Oct;23:101632 35. [IF=8.5] Kaini Chen et al."Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network."FOOD CHEMISTRY.2024 Jul;:140699 34. [IF=5.3] Li Ming et al."Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation."Food and Bioprocess Technology.2024 Jun;:1-15 33. [IF=7.7] Mengxin Hu et al."Enhanced flexibility of high-yield bamboo pulp fibers via cellulase immobilization within guar gum/polyacrylamide/polydopamine interpenetrating network hydrogels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jun;:133168 32. [IF=13.2] Yuxuan He et al."Natural polymers-based separation membrane for high-efficient separation of oil water mixture."Nano Today.2024 Aug;57:102367 31. [IF=4.7] Qiye Wu et al."Engineering Rapeseed Germination and Root Growth with Mechanical Strength of Polysaccharide Hydrogel."ACS Applied Bio Materials".2024;XXXX(XXX):XXX-XXX 30. [IF=10.7] Minghao Zhang et al."Three-stage interaction mechanism of galactomannans with mucin to regulate the migration behavior of riboflavin: Effect of mannose-to-galactose ratio."FOOD HYDROCOLLOIDS".2024 Oct;155:110243 29. [IF=8.2] Mingshan Chen et al."Antimicrobial polysaccharide hydrogels embedded with methyl-β-cyclodextrin/thyme oil inclusion complexes for exceptional mechanical performance and chilled chicken breast preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULE 28. [IF=8.2] Yaxue Hu et al."Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL 27. [IF=10.7] Ning Liu et al."Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type."FOOD HYDROCOLLOIDS".2024 Jul;152:109921 26. [IF=6] Quanliang Li et al."Rational fabrication of count film for coliform hypersensitive enumeration based on enzyme-response compound color rendering."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115631 25. [IF=10.7] Yuyan Zeng et al."Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles."FOOD HYDROCOLLOIDS.2024 May;150:109684 24. [IF=7.7] Bo Liu et al."A Study of Guar Gum Derivatives as Green Kinetic Hydrate Inhibitors."Journal of Environmental Chemical Engineering.2024 Jan;:112075 23. [IF=8.8] Zhen Cheng et al."Oral polysaccharide-coated liposome-modified double-layered nanoparticles containing anthocyanins: preparation, characterization, biocompatibility and evaluation of lipid-lowering activity in vitro."FOOD CHEMISTRY.2024 May;439:138166 22. [IF=5.1] Junyi Du et al."Application of adhesive controllable galactomannan hydrogel initiated by aluminum ions at room temperature in flexible sensors."REACTIVE & FUNCTIONAL POLYMERS.2023 Dec;193:105738 21. [IF=5.581] Cai Lei et al."Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree."Food and Bioprocess Technology.2023 Apr;:1-13 20. [IF=10.7] Minghao Zhang et al."Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability."FOOD HYDROCOLLOIDS.2023 Dec;145:109107 19. [IF=8.2] Ting-Ting Su et al."Renewable galactomannan-based biogums with structure regulation to protect zinc metal anodes via blocking and confinement effect."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;245:125597 18. [IF=12.545] Yongfeng Chen et al."One-pot synthesis of a novel conductive molecularly imprinted gel as the recognition element and signal amplifier for the selective electrochemical detection of amaranth in foods."BIOSENSORS & BIOELECTRONICS.2023 May;228:115185 17. [IF=9.231] Ming Li et al."Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides."FOOD CHEMISTRY.2023 Jul;414:135702 16. [IF=3.662] Na Wang et al."Preparation of guar gum-g-poly (vinyl acetate-co-hydroxyethyl methacrylate) anti-leakage material and its performance study."Materials Today Communications.2022 Dec;:105232 15. [IF=6.056] Yaxue Hu et al."Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;172:114220 14. [IF=9.231] Fan Xie et al."Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage."FOOD CHEMISTRY.2023 Jan;398:133915 13. [IF=6.449] Haoyu Jian et al."Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;187:115340 12. [IF=13.273] Wei Hua et al."A hierarchical Single-Atom Ni-N3-C catalyst for electrochemical CO2 reduction to CO with Near-Unity faradaic efficiency in a broad potential range."CHEMICAL ENGINEERING JOURNAL. 2022 Oct;446:137296 11. [IF=4.952] Jiafan Zhang et al."Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality."Lwt Food Sci Technol. 2021 Apr;141:110909 10. [IF=9.147] Tingxuan Gao et al."Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein."Food Hydrocolloid. 2022 Feb;123:107143 9. 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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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